Baking Agents and Functions

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Questions and Answers

What is the effect of agitation on crystallization?

Retards crystallization

Hastens crystallization (correct)

Reverses crystallization

Has no effect on crystallization

Which sugar is easiest to crystallize?

Glucose

Lactose (correct)

Fructose

Sucrose

What is the result of heating sugars with a source of amino acids?

Maillard browning (correct)

Caramelization

Crystallization of sugar

Inversion of sugar

What is the effect of fructose on crystallization?

Retards crystallization Signup and view all the answers

What is the function of a leavening agent in yeast-leavened breads?

Produces CO2 Signup and view all the answers

What is the result of peptizing agents in baked products?

Tender, fine-grain texture Signup and view all the answers

What is the effect of acids on crystallization?

Retards crystallization Signup and view all the answers

What is the result of inversion of sugar in stored fruit cake?

More moist product Signup and view all the answers

At what temperature does sugar melt?

186°C or 367°F Signup and view all the answers

What is the result of caramelization?

The formation of a non-crystalline product Signup and view all the answers

What is the effect of sugar on the boiling point of liquids?

It raises the boiling point Signup and view all the answers

What is the effect of sugar on the growth of microorganisms?

It can have both preservative and growth-favoring effects depending on concentration Signup and view all the answers

What happens to sugar when it is heated above its melting point?

It caramelizes Signup and view all the answers

What is the result of inversion of sugar?

The formation of glucose and fructose Signup and view all the answers

What is the effect of sugar on the texture of baked goods?

It incorporates air within crystals Signup and view all the answers

What is the result of spontaneous crystallization of syrups?

The formation of a crystalline product Signup and view all the answers

What is the reason for water's high specific heat capacity?

It can absorb a lot of heat energy before its temperature rises. Signup and view all the answers

What type of mixture is gravy?

Emulsion Signup and view all the answers

Which mechanism of heat transfer occurs in a cooking pan on an electric heater?

Conduction Signup and view all the answers

What is the result of high surface tension in water?

It forms droplets and clumps together. Signup and view all the answers

What is an example of convection in cooking?

Steaming Signup and view all the answers

What is radiation in heat transfer?

Electromagnetic transfer of heat. Signup and view all the answers

What is the name of the process that occurs when gelatin is dissolved in hot water?

Solubility Signup and view all the answers

What affects the acceptance and choices of food?

Multiple factors, including genotype, eating habits, and cultural demographics. Signup and view all the answers

Study Notes

Leavening Agent

Produces CO2 in yeast-leavened breads, facilitating the formation of a gel network
Incorporates air when beaten or mixed, creating a better volume

Crystallization

Formation of crystals from concentrated sugar solutions, important in candy making
Factors affecting crystallization:
- Nature of sugar (fructose – hardest to crystallize, lactose – easiest to crystallize)
- Nature of solution
- Interfering substances (e.g. acids retard crystallization)
- Agitation (hastens crystallization)

Sugar's Functions

Peptizing agent: prevents gluten particles from coalescing, producing tender, fine-grained baked products
Tendering effect: delays gelatinization in custards and starchy sauces
Color: caramelization and Maillard browning
Inversion of sugar: like in stored fruit cake, resulting in a more moist product

Undesirable Effects of Sugar

Loss of crispness on standing: due to moisture absorption from the air
Melting of candies: due to inversion of sugar
Shrinkage, shriveling, and toughening of food cooked in sugar: due to dehydration

Heat Transfer Mechanisms

Conduction: heat transfer through adjacent molecules without change in relative positions
Convection: heat transfer through the mixing of hot and cold molecules in liquids and gases
Radiation: an electromagnetic mechanism, examples include grilling and microwaving

Food Acceptance and Evaluation

Factors affecting food choices and acceptability:
- Genotype, physiology, and age
- Eating habits and past experience
- Cultural, social, and economic demographics
- Attitudes and beliefs
- Personality

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Description

Explore the different roles of leavening agents, including producing CO2, facilitating precipitation of pectin, and more. Learn how these agents contribute to the texture and structure of baked goods.